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Stuffed Chile Peppers

A dish of sweet peppers filled with cheese, coated in a milk, flour, and egg batter, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Stuffed Chile Peppers

Ingredients

Directions

Prepare the peppers

  1. Slice the sweet peppers and lay them on top of the stove to blister, turning frequently.

  2. Remove the skin and slit each pepper along the side.

  3. Remove the seeds and fill each pepper with grated cheese.

Batter and fry

  1. Dip the stuffed peppers in a thin batter made of milk, flour, and eggs.

  2. Fry in hot butter until golden brown.

  3. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweet peppers
Hold the cheese filling and become tender and sweet when blistered and cooked.
Grated cheese
Melts inside the pepper to give a rich, creamy filling.
Flour
Forms the thin batter that coats the peppers and browns when fried.
Eggs
Bind the batter so it sets around the peppers as they cook.
Milk
Thins the flour and eggs into a batter that coats the peppers evenly.

The step that matters

Fry in hot butter until golden brown. If the butter is not hot enough, the batter absorbs fat and turns greasy before it sets and browns. Hot fat sets the coating quickly, keeping the cheese inside.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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